“The menu at Shu KL, a restaurant exploring the Chinese "diaspora journey”, might be a masterclass in understatement… The dish tastes — and looks — divine, but it is the journey we are brought on that is worth holding our breath, just for the nonce, until we can no longer resist and must savour the destination too.” — Kenny Mah

“Restaurant Shu KL, located in the heart of the city, is an exciting new opening that has been popular in conversation (and reservations)… Rather than working with newer or lesser known ingredients, Wong strips it back to basics at Restaurant Shu KL, visiting his roots and the food he grew up with.” — Katelyn Tan

“[Dining at Restaurant Shu KL] will bring you on a delectable and story-filled journey through the Malaysian Chinese diaspora with finely crafted dishes… This book-to-serve dinner outfit was opened in Oct 2023 and is headed by executive chef Chin Wong, a seasoned culinary expert who has grown his career across Singapore and Thailand.” — Going Places, Mar 2024

“The Homecoming menu is dotted with plenty of adventurous culinary pursuits but also isn’t nonsensical… The entire dish comes together like an Oscar-winning film because every single component works. Instead of a tug-of-war fighting for attention on your palate, each element somehow elevates each other, like a cheer squad of sorts.” — Abirami Durai

“Chin is a Master. Every dish is perfected becos he made the perfect sauce alongside. It’s hard to explain the depths of the composition, how he marries the components so well and delivered so on point. Every bite just agrees and agrees… He is bulldozing his way into Malaysia culinary scene, unapologetically… You have to go visit Shu KL, you have to witness and taste the dawn of a new beginning.” — Diane Ong

“The strongest act of the night were the hot savoury plates, beginning with the drunken akaebi with huadiao beurre blanc, obscenely rich and creamy but downright delicious. The pan seared mackerel with fermented mustard green broke all the rules about balance, where its minimalistic broth was its strength and focus.” — Andy Tan

“While these flavours appear and are familiar to many Chinese, they have been used in places that are unexpected such as huadiao beurre blanc and laoganma butter, but of all the course, the most impressive was the caramelised soy milk in the Yonghe Breakfast, a pretty stunning dish.” — Nicholas Ng

“Cuisine is perhaps one of the most common denominators that is used to not only identify a community but also bring it together through shared experiences and anecdotes… By that merit, head chef and founder Chin Wong hopes to elevate storied culinary treasures using novel techniques and expertise.”

“Shu, a name drawn from Executive Chef Chin Wong’s mother, reflects on the diverse paths of the Chinese diaspora. Here, diners are meant to rediscover familiar flavours, while celebrating the beauty of innovation and adaptation in a world where cultural boundaries constantly shift with migration.” — Juern Ng

“Helmed by chef-patron Chin Wong, notably absent are the theatrical bursts of flame or billowing smoke in the kitchen; instead, it’s a restaurant driven by an unwavering dedication and a heartfelt passion for refining the culinary craft, and a deep-seated desire to feed.” — Theri Burhan

“Shu, named after his mother, is Kuala Lumpur’s newest restaurant and it’s already hard to get a table, I’ve been told. But for good reason, it is food that tells of his heritage as a Malaysian-Chinese, his stints around Southeast Asia and most of all, his constant perseverance to strive for the best he can offer.” — Nianne-Lynn Hendricks